Author: Cassie Stevens
Easiest cake ever! The graham cracker icebox cake is certainly a crowd pleaser. Vanilla pudding layered between graham crackers then topped with shredded coconut and homemade lightly sweetened whipped cream. What a treat!
All you need is a box of your choice flavor of pudding, I used vanilla. A box of graham crackers, on bag of shredded coconut, and heavy whipping cream. Fast and easy! Make your pudding by mixing two cups of milk, whisking for a minute and put it in the fridge to set up. Next get together your graham crackers, shredded coconut, and a square pan to make it in. Then pull out your pudding it should be set in just a few minutes, and layer pudding and graham cracker. Starting with graham crackers on the bottom layer then ending with a layer of pudding on top. Sprinkle shredded coconut on top then whip up your cream with a few tablespoons of sugar until it thickens and peaks form, a few minutes. Top your cake with whipped cream topping. Let it set in the refrigerator for at least three hours. The graham cracker layers will get soft and cake like. So yummy! I like thin layers of pudding but if you wanted you could use two boxes of pudding mix and make the pudding layers thicker. You could even get inventive and try different flavor and combinations of topping. Traditional Ice Box cakes are just thin crisp cookies and whipped cream. I grew up to this graham cracker Ice Box cake so I am partial to this instead. Although, I do look forward to making my own cookie crisps and trying it the other way.
1 Box Graham Crackers
1-2 boxes pudding mix (your choice of flavors)
2-4 cups milk
2 cups heavy whipping cream
4 Tbsp sugar (2 for every cup of cream)
Tell me how you like your Ice Box Cake. What different ways do you do it? If this is your first time making it let me know how it turns out, and how you liked it. Thanks for reading!